Tuesday, June 28, 2011

Recipe of the Week

This next item caused one of those "Oh my god, this is perfect,
I can't believe that I made it" moments.  It involved pie crust,
which has never been my strong point-but as it turns out
I make a pretty badass pie crust.....as long as it's not being used in a pie.

I had some rhubarb and strawberries so I decided on mini galettes.
Not as time consuming, stressful, or messy as a pie.
You can substitute any fruit filling, blueberries are coming
back right now and cherries should be too- so feel free to
experiment with your favorite.

Other Notes:
*I used less sugar than the recipe called for. You can use anywhere from
1/2 c to 2 cups of sugar.

*If you make this on a hot day, you will have to work quickly with the dough,
if it seems like it is getting too soft just put it in the fridge until you need it.

Mini Rhubarb and Strawberry Galettes

 Pate Brisee, do not divide into 2 disks
All-purpose flour, for dusting
about 3-4 pieces of rhubarb, cut into 1/2" pieces
1 c quartered strawberries
1/4  c cornstarch
1/2 c sugar (the original recipe called for 2 cups)
Coarse sanding sugar, for sprinkling

Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece
to a 7-inch round, 1/8 inch thick. Transfer rounds to 2 large parchment-lined
rimmed baking sheets, arranging several inches apart.
(If rounds become too soft to handle, refrigerate until firm,)
In a large bowl, toss to combine rhubarb, raspberries, cornstarch, and sugar.

Cover each round of dough with a heaping 1/2 cup rhubarb mixture,
leaving a 1-inch border.  Fold edges over rhubarb filling, leaving an opening in center; 
gently brush water between folds, and press gently so that folds adhere. 
Refrigerate or freeze until firm, about 10-15 min.

Preheat oven to 400 degrees. Brush edges of dough with water, 
and sprinkle with sanding sugar. Bake until crusts are golden brown, 
about 30 minutes. Reduce heat to 375 degrees, and bake until 
juices bubble and start to run out from center of each galette, 15 minutes more. 
Transfer to a wire rack, and let cool completely before serving.

Original Recipe from Martha Stewart

Tuesday, June 14, 2011

Wilderness Girl

 If you've ever seen Troop Beverly Hills then you can visualize my
preferred style of camping.  Luxury hotel with a fireplace to roast the s'mores.
No bugs. No forest.

I haven't been camping since I was 9, when my girl scout troop traumatized
me by having a weekend camping trip in some cabin. I ruined my new hiking boots
from J.C Penney, walked through a spider web in the woods, and had to listen
to the story of Scheherezade on cassette one too many times before bed.  I hated it.

Dating the bf has made me want to give nature a second chance, and
it isn't that I really hate nature I just hate bugs.
(They haunt my dreams and give me night terrors. )
Though my version and his version of the outdoors greatly differ,
I'm taking baby steps to being a better Wilderness Girl.
This past weekend we went down to Southern NJ for my
first camping experience in 18 years, and I had a great time and only 2 bug freak outs.

I swam, canoed, learned how to play 500 Rummy, impressed everyone
with "Gourmet Night", had a photo shoot with my lady, and ate a lot.
It was lovely.

I'm actually excited for next year!
So thanks to the bf, Carly and Rick for making my
second shot at camping a success.

Thursday, June 09, 2011

Latest Obsessions

It has been so refreshing in this hot weather.
Did you know that you can grow them into squares?

Finally, a bra shopping experience that doesn't suck.
Nice staff, good selection, wide range of prices.

Cat hugging kitten video
so sweet!

Morning Bell Dress
from DearGoldenVintage on Etsy
I'd wear this constantly.

Been reading up on the different wine appellations, 
thinking that a visit to Northwestern Italia might be nice.

Kunik Cheese
buttery goodness. so perfect for a picnic

Monday, June 06, 2011

Recipe of the Week

Since it's been so long since I've posted a recipe,
I've decided to go wild and post two!

This year the bf, a few friends and I have bought into a
CSA and we got our first box this past week.
We received a bag of greens, white radishes,
spinach, and the reddest rhubarb that I've ever seen.
It matches my cutting board!

I had already made a rhubarb pie earlier in the week so
I needed another plan for this new bunch. After extensive
rhubarb recipe hunting, I decided on a rhubarb strawberry compote.

...and then I also decided to make corn bread. Which made for a delicious combo.
I highly recommend this for a nice snack.

Rhubarb Strawberry Compote

*bunch of rhubarb-7 or 8 thin stalks or 4 thicker stalks
cut lengthwise then cut into 1" pieces
*1 lb strawberries
*1/2 cup sugar
*1/4 cup apple juice
*1 tbsp grated orange or lemon zest
*1/2 tsp pure vanilla extract

In a large heavy bottomed pot combine the rhubarb, strawberries,
sugar, apple juice, orange zest and vanilla. Bring to a simmer over medium heat.

Reduce heat and continue to gently simmer for 50-60 minutes or until
the mixture has reduced and thickened.

**This can be used warm, room temperature or chilled.
I transferred my compote to a metal bowl and put that onto an ice bath to
cool it down a little quicker.

Put it into a jam jar or glass container and it should keep in the fridge
for a week or so..if you don't eat it all before then..

Buttermilk Cornbread

*1 stick of butter (melted)
*1 1/2 c yellow cornmeal
*1 1/2 c all purpose flour (spooned and leveled)
*1/4 c sugar ** I used just a spoonful, so use what you like**
*2 tsp baking soda
*2 tsp salt
*3 large eggs
*2 1/2 c buttermilk

Preheat oven to 425F coat the sides of a 13x9" pan with butter or
non-stick spray.

In a medium bowl whisk together the cornmeal, flour, sugar, baking soda,
and salt. In a large bowl whisk together eggs and buttermilk;whisk in melted butter.
Stir cornmeal mixture into buttermilk mixture until just combined.
Do not overmix.

Pour the batter into the prepared pan and bake for 15-20minutes or until a skewer comes
out clean and the top has turned golden brown. Let cool in pan at least 15 minutes before slicing.

 Now you combine the two and stuff your face full of rhubarb/berry/cornbread goodness.